10, 000 Year Old Hamburger Helper - One-Pan Farro Beef Skillet - Food Wishes
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Date: 2026-09-04
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Comments and reviews: 20
kareninalabama
Honestly, I'm thinking ground lamb would work even better in this (or a 50/50 mix for those who think lamb tastes too gamey)
I would consider seasoning with either crushed rosemary or mint in that case. I might go crazy and add sumac. Or you could even add
ras el hanout, harissa, garam masala, baharat, za'atar, advieh, or even herbes de Provence or make it with ground chicken, turkey, pork, or veal - the sky's the limit! For you are, after all, the Cato the Elder of your Ground Meat helper! (Sorry, CJ, but I couldn't help it. I was inspired)
In addition to the spices, I'd possibly add some lemon juice and/or a little lemon zest, and add half a block of crumbled feta (please, ppl, buy the full block and crumble it yourselves if you can; it's so much better) And then I would garnish with chopped cilantro and/or chopped fresh mint.
I'd also add kalamata olives to this version as well; I might even substitute the olives for the mushrooms, although I do really love mushrooms.
You could serve this with tzatziki sauce and warm Greek pita (which is the thick pita, not the kind you turn into pockets for sandwiches)
Or alternatively, serve with mast o khiar, the Iranian version of tzatziki (which I make with plain whole milk Greek yogurt, olive oil, grated cucumber wrapped in a tea towel and squeezed dry, dried mint, salt & pepper, and warm lavash.
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Honestly, I'm thinking ground lamb would work even better in this (or a 50/50 mix for those who think lamb tastes too gamey)
I would consider seasoning with either crushed rosemary or mint in that case. I might go crazy and add sumac. Or you could even add
ras el hanout, harissa, garam masala, baharat, za'atar, advieh, or even herbes de Provence or make it with ground chicken, turkey, pork, or veal - the sky's the limit! For you are, after all, the Cato the Elder of your Ground Meat helper! (Sorry, CJ, but I couldn't help it. I was inspired)
In addition to the spices, I'd possibly add some lemon juice and/or a little lemon zest, and add half a block of crumbled feta (please, ppl, buy the full block and crumble it yourselves if you can; it's so much better) And then I would garnish with chopped cilantro and/or chopped fresh mint.
I'd also add kalamata olives to this version as well; I might even substitute the olives for the mushrooms, although I do really love mushrooms.
You could serve this with tzatziki sauce and warm Greek pita (which is the thick pita, not the kind you turn into pockets for sandwiches)
Or alternatively, serve with mast o khiar, the Iranian version of tzatziki (which I make with plain whole milk Greek yogurt, olive oil, grated cucumber wrapped in a tea towel and squeezed dry, dried mint, salt & pepper, and warm lavash.
reply
onemorelisa3785
May I please request that you make a video with a devilled egg recipe that is basic and easy I have been making your macaroni salad recipe for a long time, but I can't keep bringing that to the family gatherings! Since I have finally figured out how to correctly make hard boiled eggs, I want to take a swing at bringing the deviled eggs, but I don't trust any of these recipes from the internet because they are not nearly as charismatic. I need you Chef John! Please!
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May I please request that you make a video with a devilled egg recipe that is basic and easy I have been making your macaroni salad recipe for a long time, but I can't keep bringing that to the family gatherings! Since I have finally figured out how to correctly make hard boiled eggs, I want to take a swing at bringing the deviled eggs, but I don't trust any of these recipes from the internet because they are not nearly as charismatic. I need you Chef John! Please!
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easycretor
I've really never commented on your videos. I didn't really have a whole lot to say. But now there are no Trader Joe's or Whole Foods where I'm at. I am 49 years old. I live on three years old Nordhavn-63 trawler it's a boat it's over all length 62' 6 / 19. 05M. I'm in Europe bouncing around. But I do try occasionally. The forgotten 1950s salmon patties has worked out extremely well. I think I've made that two or three times now.
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I've really never commented on your videos. I didn't really have a whole lot to say. But now there are no Trader Joe's or Whole Foods where I'm at. I am 49 years old. I live on three years old Nordhavn-63 trawler it's a boat it's over all length 62' 6 / 19. 05M. I'm in Europe bouncing around. But I do try occasionally. The forgotten 1950s salmon patties has worked out extremely well. I think I've made that two or three times now.
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E_LithaBeth
I did a search and will share what I learned. I love a morning when I learn something new. Farro is the Italian name for a group of grains of different sizes which are known as eincorn (smallest, emmer (medium, and spelt (largest. They are all in the wheat family so have gluten. In the US if you buy something labeled as farro it is almost always emmer. Thank you John. This is definitely going on my menu!
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I did a search and will share what I learned. I love a morning when I learn something new. Farro is the Italian name for a group of grains of different sizes which are known as eincorn (smallest, emmer (medium, and spelt (largest. They are all in the wheat family so have gluten. In the US if you buy something labeled as farro it is almost always emmer. Thank you John. This is definitely going on my menu!
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Fluffykunn
foodwishes I only ask cause farro is not an option in my area, could i theoretically swap for rice (most likely brown rice) I know quinoa would proably be a better substitution and i can get that here but i currently have an abundance of rice and i would love to try this recipe with what i have on hand vs shopping for one thing i might never use again
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foodwishes I only ask cause farro is not an option in my area, could i theoretically swap for rice (most likely brown rice) I know quinoa would proably be a better substitution and i can get that here but i currently have an abundance of rice and i would love to try this recipe with what i have on hand vs shopping for one thing i might never use again
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DarioTaix
I've cooked farro many times. I've found that it always takes longer to cook than you might think. So, I now precook it partway in a separate, small sauce pan and when it's about half done I add it to the rest of the ingredients. Otherwise the farro may still be too chewy and the rest of the ingredients are overcooked and falling apart.
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I've cooked farro many times. I've found that it always takes longer to cook than you might think. So, I now precook it partway in a separate, small sauce pan and when it's about half done I add it to the rest of the ingredients. Otherwise the farro may still be too chewy and the rest of the ingredients are overcooked and falling apart.
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Eranu2k
I'm from the UK and I love watching your food videos. I have made many delicious meals thanks to you.
I just wanted to let you know no one in the UK calls it Worcestershire or Worcester sauce. We just call it Wooster sauce it's much easier. Hope that helps.
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I'm from the UK and I love watching your food videos. I have made many delicious meals thanks to you.
I just wanted to let you know no one in the UK calls it Worcestershire or Worcester sauce. We just call it Wooster sauce it's much easier. Hope that helps.
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Giltee
Einkorn wheat is generally considered one of the first domesticated grains, cultivated in the Fertile Crescent around 10, 0009, 000 BCE. Barley and emmer wheat were domesticated soon afterward. Evidence for earlier domesticated rye exists, but it’s disputed.
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Einkorn wheat is generally considered one of the first domesticated grains, cultivated in the Fertile Crescent around 10, 0009, 000 BCE. Barley and emmer wheat were domesticated soon afterward. Evidence for earlier domesticated rye exists, but it’s disputed.
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mehere-s9w
Chef John, please don't make the mistake of embracing AI for thumbnails. There's going to be a big backlash, and lots of people, myself included, won't watch a video with any AI content; in fact, I'm only here to comment. Point of principle you know.
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Chef John, please don't make the mistake of embracing AI for thumbnails. There's going to be a big backlash, and lots of people, myself included, won't watch a video with any AI content; in fact, I'm only here to comment. Point of principle you know.
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Forstnacht
Didn't even know the English word for them until now. Graupen in German. Not to be confused with Raupen, which are caterpillars. I only knew them as a soup, although I've heard of them being eaten as a side a couple of times. Sounds interesting!
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Didn't even know the English word for them until now. Graupen in German. Not to be confused with Raupen, which are caterpillars. I only knew them as a soup, although I've heard of them being eaten as a side a couple of times. Sounds interesting!
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RyllenKriel
I was hoping Chef John got his hands on some frozen prehistoric cave bear or mammoth meat for a true Neanderthal-er Helper recipe. It was still great though! Thanks!
P. S. Chef John you should have used an obsidian knife to slice things up!
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I was hoping Chef John got his hands on some frozen prehistoric cave bear or mammoth meat for a true Neanderthal-er Helper recipe. It was still great though! Thanks!
P. S. Chef John you should have used an obsidian knife to slice things up!
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rknapp7150
Chef John, are you still taking food wishes I would LOVE if you did a recipe on Panda Express's Super Greens! I recently saw your St Patty Melt video and it reminds me of their super greens recipe. I would love to see how to make those.
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Chef John, are you still taking food wishes I would LOVE if you did a recipe on Panda Express's Super Greens! I recently saw your St Patty Melt video and it reminds me of their super greens recipe. I would love to see how to make those.
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justindie7543
Just made this the other day. Super easy to make and fantastic comfort food, especially when paired with a slice of sourdough. If farro is as healthy as they say then putting this recipe in the regular rotation is a no brainer.
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Just made this the other day. Super easy to make and fantastic comfort food, especially when paired with a slice of sourdough. If farro is as healthy as they say then putting this recipe in the regular rotation is a no brainer.
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TentinQuarantino_
I love this goofy departure from modern times. When I read period pieces like Pillars of the Earth I always love hearing the descriptions of their food and cooking methods. Maybe you could do a recipe from the middle ages.
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I love this goofy departure from modern times. When I read period pieces like Pillars of the Earth I always love hearing the descriptions of their food and cooking methods. Maybe you could do a recipe from the middle ages.
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GaldirEonai
I've tried but I can't hold back the urge to be That Guy who calls out ingredients coming from two very separated continents in a 10000 year old recipe: P.
(I know it's just about the grain being that old, but still: P)
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I've tried but I can't hold back the urge to be That Guy who calls out ingredients coming from two very separated continents in a 10000 year old recipe: P.
(I know it's just about the grain being that old, but still: P)
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donnapadberg5925
I would love to try this recipe, however, since farro is not gluten free, I am unable to eat it. Any suggestions for how to make this with rice instead Or is there something else What adjustments would need to be made
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I would love to try this recipe, however, since farro is not gluten free, I am unable to eat it. Any suggestions for how to make this with rice instead Or is there something else What adjustments would need to be made
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etherdog
Before adding the tomato paste, try adding a couple splashes of decent dry white wine. You will get a depth of flavor that will earn you lots. of compliments. Oh, and wine and faro were developed at around the same time.
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Before adding the tomato paste, try adding a couple splashes of decent dry white wine. You will get a depth of flavor that will earn you lots. of compliments. Oh, and wine and faro were developed at around the same time.
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samuelellman7703
Chef John I have to disagree with your saying! My wife has celiac disease and was accidentally served farro at a restaurant instead of rice one time. She most certainly will only have farro that one time!
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Chef John I have to disagree with your saying! My wife has celiac disease and was accidentally served farro at a restaurant instead of rice one time. She most certainly will only have farro that one time!
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YuTbCensoredMe
Just looked up Farro, it's available at my local Supermarket. I thought it would only be a Specialty Food Store.
Getting some Farro over the weekend, plus the other ingredients to make this.
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Just looked up Farro, it's available at my local Supermarket. I thought it would only be a Specialty Food Store.
Getting some Farro over the weekend, plus the other ingredients to make this.
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feliciagaffney1998
I love farro! Farro is my primary rice alternative. I've made chicken broccoli cheddar casserole with farro. No recipe, just tossing a bunch of appropriate ingredients all together. Lol
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I love farro! Farro is my primary rice alternative. I've made chicken broccoli cheddar casserole with farro. No recipe, just tossing a bunch of appropriate ingredients all together. Lol
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